INGREDIENTS:
(4 servings)
1 pound cooked Maine Lobster meat, coarsely chopped
¼ cup mayonnaise
2 teaspoons lemon juice
½ teaspoon salt
8 slices bacon (about ½ pound)
½ cup Rosetta Sauce – recipe follows
4 potato bread rolls
2 medium tomatoes, sliced
4 lettuce leaves
Rosetta Sauce:
½ cup mayonnaise
1 hard boiled egg, grated
1 Tablespoon tomato paste
1 Tablespoon sweet relish
1 Tablespoon lemon or lime juice
2 teaspoons chopped capers, drained
½ teaspoon Tabasco sauce
1/8 teaspoon cayenne pepper
DIRECTIONS:
In a medium bowl, combine Maine Lobster, mayonnaise, lemon juice, and salt. Cover and keep chilled.
In a heavy skillet over high heat, cook bacon until crisp and brown 4 to 6 minutes. Using a slotted spoon, transfer bacon to a paper towel to drain.
Slice the rolls in half horizontally and spread 2 teaspoons of Rosetta Sauce on each half. Place ¾ cup Maine Lobster salad on the bottom halves of the rolls. Top each with 2 slices of bacon, 1 tomato slice, and a lettuce leaf. Cover each sandwich with the top of roll and serve immediately.
Rosetta Sauce:
Using a wooden spoon, combine all ingredients until well blended. Store refrigerated up to 4 days in airtight container.
